almond slices (cut just the 1/4-inch tip of each almond off to make the beak)

16

dried wild blueberries OR mini chocolate chips

Steps

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1

In a small bowl, use a fork or electric beater to mix the peanut butter, powdered sugar, and vanilla together. The mixture should resemble a soft clay. You want to be able to mold it and have it stay in place without melting. To firm up the mixture, add a tablespoon of powdered sugar at a time until the perfect consistency is reached. To soften the mixture, add a half-tablespoon of peanut butter until the perfect consistency is reached.

2

Using 3/4 of the mixture, roll 8 balls the size of large grapes, then roll them into the chocolate sprinkles. Place these balls into a small candy wrapper. Roll the remaining mixture into 8 mini balls, about the size of a large blueberry. Gently press the blueberries for eyes and a small piece of sliced almond into the center for the beak. Place these small balls on top of the larger, chocolate spinkled balls.

3

Gently set two Gushers™ into the two sides of the candy wrapper to form wings.

4

Open and unroll the Fruit Roll-Ups™. Cut them in half lengthwise, then press the red/yellow and green/blue pieces together to create a seam. With a pair of sharp scissors, cut this large, multi-colored piece of fruit roll-up into 3-4 inch by 2 inch squares. Gather them into fans then gently set these fans into the back of each candy wrapper to create tails.